Girona producers create Catalonia's first Wagyu cured meats

Two Girona-based producers have teamed up to create Catalonia's first-ever cured meat crafted from wagyu beef.  

Twelve years ago, farmer Aleix Parnau decided to "reinvent himself" by starting to raise calves of this Japanese breed, known for its high fat marbling.  

More than a decade later, selling fresh Wagyu meat directly to restaurants has become one of his main sources of income, as he remains the only Wagyu producer in the Girona region.  

Now Parnau has teamed up with Casa Mundet in Sant Esteve de Guialbes to produce the first cured meats made with Wagyu beef. They are currently producing fuet, sobrassada, baiona and chorizo. 

Producer Jordi Ginabreda explains that the idea emerged from helping Aleix market the fresh meat of this breed. 

"We thought we could innovate, do something different, and decided to bet on wagyu cured meats," he says. 

The production process doesn't differ much from that of cured pork products, but the result is clearly "something else." 

"Pork meat is tougher, more tense, whereas wagyu, with all its marbled fat, offers a much smoother and tastier experience," he explains.

These cured meats naturally come with a higher price tag. For example, 'fuet' costs €28 per kilo, while 'baiona' is priced at €40 per kilo.

"They are priced appropriately for their quality, these are premium products," Ginabreda says.

The high cost is partly due to the scarcity of wagyu beef and the longer, more expensive process of raising these animals compared to other breeds.

Parnau highlights that the expenses represent a "significant investment" for farmers.

Wagyu cattle are not slaughtered until they are between two and a half to three years old, significantly increasing costs, as calves from other breeds are typically fattened for just one year before being slaughtered.

Moreover, the feed for wagyu cattle is different, more expensive, and is ultimately combined with oils to ensure the proper fat marbling in the meat.

"All of this makes it much more expensive, but it is a very high-quality product," Parnau explains.